Beetsuka - Vegan Shaksuka
Written by McDonald, T. | Date 16th of September 2024
For a long time, I have wanted shaksuka. Although I can make vegan scrambled eggs, I can't make a vegan egg. However, there are still two options: use whole beetroots or make some sort of vegan mock egg from tofu. Both options seem interesting, but tonight, I will be taking the beetroot option; hence, the beetsuka name. This is easy, quick and very low calorie.
Notes
- Add some wine for that little extra.
- The Indian salt adds an eggy flavour to the dish.
- The beetroot takes the place of the eggs.
Time, 20–25 minutes
Serves 2
Ingredients
- Beetroots x 4
- Tin of tomatoes
- Onion x 1, diced
- Garlic x 2 cloves, crushed
- Bell pepper x 1, diced
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1 tsp of black pepper
- 1/2 tsp of Indian black salt
- Cider vinegar x 60 ml
- Fresh Coriander
Method
- Fry the onion and diced bell pepper in a suitable sized saucepan in a little oil until the onion turns soft and translucent. Add in the spices and stir.
- Add the chopped tomatoes and stir.
- Add the beetroots, cover and leave to simmer for about 15–20 minutes.
- Chop the coriander leaf and add to the top.
Results
Surprisingly good! The sauce is very much like salsa, so if you like salsa, you will love this.
I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.
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